Confit duck legs with orange, ginger and watercress

Name: Confit duck legs with orange, ginger and watercress
Yield: Serves 4
Ingredients: 500 ml chicken stock; baby watercress sprigs; 1 garlic clove, peeled and finely chopped; 10 g fresh root ginger, peeled; 200 ml orange juice; 20 g caster sugar; 1 shallot, peeled and diced; 50 g granulated or caster sugar; ½ head of garlic, peeled and finely chopped; 1 tbsp salt; vegetable oil, to drizzle; sea salt and black pepper; 2 tbsp salt; 1.5-2 litres vegetable oil; 4 duck legs; 5 each rosemary and thyme sprigs; 4 rosemary sprigs, leaves picked and chopped; 1 head of garlic, peeled and roughly chopped; 8 thyme sprigs, leaves picked and chopped; 2 Seville oranges (or use another sharp variety); 2 tsp ground black pepper; 10 sage leaves, roughly chopped; olive oil, to drizzle

Preparation info

Serves
4

Difficulty
Complex

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

DUCK À LA ORANGE IS OFTEN OVERLY SWEET. BUT I THINK THIS VERSION HAS THE RIGHT BALANCE OF SWEET/SHARP FLAVOURS - ESPECIALLY IF BITTER SEVILLE ORANGES ARE USED.

Ingredients

4 duck legs
vegetable oil, to drizzle

Main course
Gluten-free

Method

Wash the duck legs, pat dry with kitchen paper and place in a deep dish. Mix together the ingredients for the dry brine and rub all over the duck legs. Cover and chill overnight.
The next day, preheat the oven to 90°C/Gas ¼. Put the duck legs and brine